One of the best things about joining a CSA share is that you never know what you’ll be getting until just a couple days before you go pick it up. And since what you get each week is always a new assortment of fresh food, it leaves you with a chance to experiment…so long as you’re willing to be a little adventurous.
The basics of this recipe actually came to us from friends Riss and Steve Rodriguez – who are members of CFFV and joined the April Joy Farm CSA this year as well. It takes no time at all to prepare, so you can throw it together right at the end of cooking a meal to use it as a side dish. I’ve got to give Riss credit, because I don’t think I ever would have arrived at doing something like this with turnip greens (or any greens for that matter) on my own. I am glad that I did though, because we’ll be making this one again for sure!
Here in the Pacific NW it is a big deal to ask, “where were you when the mountain blew?” Well, according to my mom, I was in bed. It was an early Sunday morning after all. We take for granted the fact that we live near a volcano. We see it every day, beautiful now with all the snow covering it. If you are in this area during the late spring through the summer, definitely check out the observatory and get up close. The power of the blast and the damage it caused in just a few short minutes, well, to say it was incredible is an understatement. It is hard to wrap your head around.
